Silky Palak Paneer with Charred Garlic Butter

⏱ 40 min · Serves 4

Bright green, creamy and gently spiced, this palak paneer keeps its colour by blanching the spinach fast and blitzing it smooth. Golden cubes of paneer soak up the sauce, and a final spoon of charred garlic butter makes it taste like a treat from a good curry house.

Per serving: 492 kcal · 22.0g protein · 14.0g carbs · 39.0g fat

Ingredients

• 400g fresh spinach, washed, tough stalks removed
• 300g paneer, cut into 2cm cubes
• 3 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 2.5cm piece ginger, grated
• 1-2 green chillies, slit
• 2 medium tomatoes, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp Kashmiri chilli powder
• 80ml double cream or thick yoghurt
• 1 tsp salt, plus more to taste
• 1 tsp lemon juice
• 1 tbsp butter
• 2 garlic cloves, thinly sliced (for the tempering)

Method

1. Bring a large pan of water to the boil. Add the spinach and cook for just 60-90 seconds until wilted and vivid green, then drain and plunge into cold water. Squeeze out most of the liquid.
2. Blitz the spinach to a smooth purée with 3-4 tbsp water. Set aside.
3. Heat 2 tbsp ghee in a wide pan over medium-high heat. Fry the paneer cubes for 2-3 minutes until patched with gold, then lift out onto a plate and sprinkle with a pinch of salt.
4. Add the remaining 1 tbsp ghee and the cumin seeds; when they sizzle, add the onion and cook 6-8 minutes until soft and lightly golden.
5. Stir in the chopped garlic, ginger and green chilli; cook 1 minute until fragrant.
6. Add the tomatoes with the ground coriander, cumin, turmeric and chilli powder. Cook 5-6 minutes, mashing, until the tomatoes break down and the oil separates.
7. Pour in the spinach purée with 100ml water and 1 tsp salt. Simmer gently for 5 minutes, uncovered, stirring often.
8. Stir in the cream, garam masala and the paneer. Simmer 3-4 minutes just to warm through, then add lemon juice and check the seasoning.
9. Melt the butter in a small pan and fry the sliced garlic until deep golden, 30-60 seconds. Pour over the curry and serve with roti, naan or basmati rice.